Breakfast Week | Smoothie Bowl Recipes

Breakfast is the best meal of the day, hands down. So when I found out it was breakfast week this week, I knew I had to get involved! When you’re eating gluten free, you have to put a little more thought into breaking the fast. Good quality, healthy GF cereals and bread are seriously pricey, and pure oats are hard to find in Australia. So I have to get a bit creative!

I keep a tupperware of frozen banana pieces in my freezer at all times, and whip up a smoothie bowl a couple of times a week. They are perfect for when you feel like something quick and a bit lighter than carbs. For me, just drinking a smoothie doesn’t cut it, but it seems to fill me up more when poured into a bowl and topped with a few different textures! Here are my two favourite basic recipes, but I usually just make whatever I have in the cupboard/fridge.

Berry Smoothie Bowl

1x frozen banana (chopped into pieces)

1x handful of frozen raspberries and blueberries

Water or unsweetened almond milk

Chocolate Smoothie Bowl

1x frozen banana (chopped into pieces)

1/2 avocado

1x tablespoon raw cacao powder

1x tablespoon chia seeds

(optional handful spinach)

Coconut Water

I didn’t add the quantities of the liquids as you want to be adding just enough for the fruit to blend and it can vary depending on what ingredients you’re using. Just chuck it all in the blender and blend until smooth! Pour straight into a bowl and add your toppings such as:

– Almond butter (or any other nut butter)

– Chia seeds

– Nuts and seeds

– Chopped dates

– Cacao nibs

– Coconut flakes

– Berries

– Buckwheat groats

– Sugar and gluten free granolas

Smoothie bowls are fun to put together and I sometimes can’t resist snapping a pic so here is some more inspiration! Let me know if you make one 🙂

These look absolutely delicious! I have a smoothie almost everyday for either breakfast or lunch but agree, the idea of serving it in a bowl with toppings does seem more satisfying. The chocolate bowl sounds especially tasty to me 🙂